Sweet and tart, tangy and addictive: that’s Sweet Lime Cranberry Salsa in a nutshell. So festive and pretty served with fresh cheeses and crackers on the appetizer sideboard, especially during the holidays. They’ll all want the recipe. And it’s easy!
So it’s about a week before Christmas now and maybe you’re feeling that sugar burn-out. Or Christmas shopping burn-out. I haven’t quite reached my saturation point yet, but I know it’s coming. Around here we’ve been busy addressing Christmas cards, wrapping gifts, mailing packages, making Peppermint Bark and rolling out Christmas Sugar Cookies.
I’ve also been roasting sugared pecans, rolling sugared cranberries and baking pound cakes. I enjoy packing gift baskets and wooden clementine crates with goodies for teachers, bus drivers, coaches, family and friends. I’m guessing you’re up to the same thing, spoiling your loved ones. It’s the most wonderful time of the year for sure!
So just a few weeks ago I hosted a Christmas coffee here for friends. It was fun catching up with some I hadn’t seen since last Christmas. Time: it flies. That morning a girlfriend was telling me about a fresh cranberry salsa she serves during the holidays. Of course my ears pricked up because I’ve been all about the cranberry on the blog these last few weeks.
Cranberries have been growing for centuries in New England and take me back to wonderful childhood memories riding the caboose at Edaville Railroad at the cranberry bogs in Carver, MA at Christmas time. The grounds were decorated with a million twinkling lights!
So when she started talking Sweet Lime Cranberry Salsa at the Christmas coffee, I was all ears. This is a simple, fresh cranberry salsa and reminds me of those delicious Lime Sugared Cranberries I made last year. Take fresh cranberries, lime juice, cilantro, jalapenos, green onions, sugar and a few other fresh ingredients. Pulse in your food processor and you’ve got a sweet seasonal salsa with bite that disappears faster than you can make it! Serve with crackers or pita chips.
- 1 - 12 ounce bag fresh cranberries, washed and sorted (approximately 3 cups)
- 1 bunch green onions ( about 9), cut into 3-4" lengths
- zest from 2 limes
- fresh juice from 2 limes (about 4 tablespoons)
- 1 clove garlic, chopped in a few pieces
- 1 jalapeno pepper, chopped - ribs and seeds removed
- 1 bunch cilantro, stems removed
- 3/4 cup sugar
- Place all ingredients into food processor and process until desired consistency.
- Garnish with fresh cranberries and cilantro leaves if desired.
- Serve with crackers or pita chips.
- Refrigerate leftovers.